Chewy brown sugar cookies studded with dark chocolate chunks and roasted pistachios, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty.

Why You’ll Love This Recipe

• Perfect Texture: These cookies boast a delightful combination of crispy edges and soft, chewy centers.

• Flavorful Combination: The nutty richness of roasted pistachios pairs harmoniously with the deep, bittersweet notes of dark chocolate.

• Simple Preparation: With straightforward steps and common ingredients, these cookies are easy to prepare for bakers of all levels.

• Versatile Treat: Ideal for various occasions, from casual gatherings to festive celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3/4 cup dark chocolate chunks

• 1/2 cup shelled roasted pistachios, roughly chopped

• Flaky sea salt, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

3. Add the egg and vanilla extract to the creamed mixture, mixing until fully combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in the dark chocolate chunks and chopped pistachios, ensuring they are evenly distributed throughout the dough.

6. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them approximately 2 inches apart.

7. Gently press the tops of the dough balls and sprinkle each with a pinch of flaky sea salt.

8. Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: Approximately 16 cookies

• Preparation Time: 15 minutes

• Baking Time: 10–12 minutes

• Total Time: Approximately 30 minutes

Variations

• White Chocolate and Cranberry: Substitute dark chocolate chunks with white chocolate chips and add dried cranberries for a festive twist.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate dietary restrictions.

• Vegan Adaptation: Replace the butter with plant-based margarine and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.

• Enhanced Pistachio Flavor: Incorporate a teaspoon of pistachio extract to intensify the nutty taste.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Place the baked cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

• Reheating: To enjoy warm cookies, reheat them in a preheated 300°F (150°C) oven for 5–7 minutes or microwave individual cookies for 10–15 seconds.

FAQs

What type of pistachios should I use?

It’s best to use shelled, roasted, and unsalted pistachios to control the salt content and ensure a rich, nutty flavor.

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be used; however, chocolate chunks provide larger pockets of melted chocolate, enhancing the texture and flavor.

Is it necessary to chill the dough before baking?

Chilling the dough is not required for this recipe, but doing so can help prevent excessive spreading and intensify the flavors.

How can I make the cookies chewier?

To achieve chewier cookies, slightly underbake them, removing them from the oven when the centers are still soft. They will continue to set as they cool.

Can I add other nuts to the recipe?

Absolutely. Feel free to substitute or combine pistachios with other nuts like walnuts, almonds, or pecans, keeping the total quantity consistent.

How do I prevent the cookies from becoming too flat?

Ensure your butter is softened but not melted, and avoid overmixing the dough. If necessary, chill the dough for 30 minutes before baking.

Can I make the dough ahead of time?

Yes, the cookie dough can be prepared in advance and stored in the refrigerator for up to 48 hours. Allow it to come to room temperature before baking.

What is the best way to chop the chocolate?

Using a sharp knife, chop a high-quality chocolate bar into chunks. This method provides varied sizes, resulting in a more textured cookie.

Are these cookies suitable for gifting?

Certainly. These cookies make delightful gifts when packaged in decorative boxes or tins, especially during holidays and special occasions.

Can I double the recipe?

Yes, the recipe can be doubled to yield approximately 32 cookies. Ensure your mixing bowl is large enough to accommodate the increased volume.

Conclusion

Pistachio Chocolate Chunk Cookies offer a delightful fusion of nutty and chocolatey flavors, complemented by a perfect balance of textures. Their straightforward preparation and versatile nature make them an excellent choice for both novice and experienced bakers. Whether enjoyed fresh out of the oven or gifted to loved ones, these cookies are sure to impress.

Pistachio Chocolate Chunk Cookies

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chewy brown sugar cookies filled with dark chocolate chunks and roasted pistachios, topped with flaky sea salt for a delicious sweet and salty treat.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chunks
• 1/2 cup shelled roasted pistachios, roughly chopped
• Flaky sea salt, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add egg and vanilla extract; mix until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients.
5. Fold in the dark chocolate chunks and chopped pistachios until evenly distributed.
6. Scoop dough into tablespoon-sized balls and place on the prepared baking sheet, spacing them about 2 inches apart.
7. Lightly press the tops and sprinkle with flaky sea salt.
8. Bake for 10–12 minutes, or until edges are golden and centers are just set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Notes

• Ensure butter is softened to room temperature for easier creaming.
• Do not overbake; cookies should be slightly underdone in the center for optimal chewiness.
• Chop pistachios roughly to keep texture in every bite.

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Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 10g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg